Pasta and Vegetable Salad with Chicken
Elevate your salad game with this vibrant Pasta and Vegetable Salad with Chicken, a hearty yet refreshing dish perfect for any occasion. Tender penne pasta is paired with succulent pan-seared chicken, crisp vegetables like cherry tomatoes, cucumber, and red bell pepper, and a handful of fresh baby spinach for a pop of color. A tangy homemade balsamic Dijon dressing ties it all together, while crumbled feta cheese adds a creamy, savory finish. Ready in just 40 minutes, this recipe is a delightful mix of textures and flavors, making it ideal for a light lunch, a picnic, or a make-ahead weeknight dinner. Serve it chilled or at room temperature for a healthy, satisfying meal that everyone will love! Keywords: pasta salad with chicken, vegetable pasta salad, balsamic dressing, meal prep salad, healthy salad recipe.
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Recipe Information
Ingredients
- 250 g penne pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 200 g cherry tomatoes
- 1 medium-sized cucumber
- 1 large red bell pepper
- 1 small red onion
- 100 g baby spinach
- 100 g feta cheese
- 3 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1 clove garlic
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and rinse the pasta under cold water to stop the cooking process, then set aside.
While the pasta is cooking, season the chicken breasts with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Heat a non-stick skillet over medium heat, and cook the chicken breasts for 6-8 minutes per side or until fully cooked (internal temperature should reach 165°F or 74°C). Remove from the skillet, let cool for 5 minutes, and then slice into bite-sized strips.
Prepare the vegetables: Halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion.
In a large bowl, combine the cooked pasta, sliced chicken, cherry tomatoes, cucumber, red bell pepper, red onion, and baby spinach.
To make the dressing, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, dijon mustard, honey, minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl until smooth.
Pour the dressing over the pasta salad and toss well to combine. Crumble the feta cheese on top and give it a gentle mix.
Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 3988 mg | 173% | |
| Total Carbohydrate | 240.8 g | 88% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 31.5 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 753 mg | 58% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2851 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
